Cook the Book: Roasted Shrimp Cocktail

Her answer: Don't mess with the sauce, but play up the shrimp. If chicken tastes better roasted than poached, she reasons, the same holds true for shrimp. Roasting at a high heat brings out the crustaceans' flavor—and does away with the fussy vat of boiling water.

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Cook the Book: Roasted Shrimp Cocktail

About This Recipe

Yield:

6 to 8

Ingredients

For the shrimp:

2 pounds (12 to 15 count) shrimp

1 tablespoon good olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

For the sauce:

1/2 cup Heinz chili sauce

1/2 cup Heinz ketchup

3 tablespoons prepared horseradish

2 teaspoons freshly squeezed lemon juice

1/2 teaspoon Worcestershire sauce

1/4 teaspoon Tabasco sauce

Procedures

1

Preheat the oven to 400°F.

2

Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.

3

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and Tabasco. Serve as a dip with the shrimp.

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